Ingredients (~30 Mushrooms)
- 30 whole cremini mushrooms (about 2-3 packages)
- 6 tbsp unsalted butter, divided
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 block (8 oz) cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 3/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 cup minced fresh flat leaf parsley
- 3/4 cup panko breadcrumbs
Prep the Oven and Mushrooms
Preheat your oven to ~350F with a rack in the center position. If you have a wire cooling rack, set it inside a rimmed sheet pan; this helps air circulate around the mushrooms so they don’t get soggy bottoms.
Carefully pop the stems out of the mushroom caps. You want to keep the caps intact, but don’t throw away the stems.
Trim off the tough, woody ends of the stems, then mince the rest of the stems finely. You want these small so they blend seamlessly into the cream cheese mixture later.
Sauté the Aromatics
Melt 3 tablespoons of the butter in a large skillet over medium heat.
When the butter begins to sizzle, toss in the minced shallot, garlic, and the minced mushroom stems.
Cook this mixture for ~4-5 minutes. You’ll notice the mushrooms release their liquid and then dry out; you want them softened and fragrant.
Create the Cream Cheese Filling
Transfer the hot shallot and mushroom mixture to a medium bowl.
Stir in the softened cream cheese, Parmesan, salt, pepper, onion powder, cayenne, and the parsley. Mix until everything is thoroughly combined.
Place the bowl in the fridge for ~30 minutes. Since you added hot ingredients to the cream cheese, the mixture will be very loose; chilling it firms it back up and makes stuffing the mushrooms significantly easier.
Stuff and Bread the Mushrooms
Evenly divide the chilled filling between the mushroom caps. You can use a spoon or a piping bag if you want to be fancy, but a spoon works fine.
In a separate microwave-safe bowl, melt the remaining 3 tablespoons of butter (usually ~45 seconds). Stir the panko breadcrumbs into the melted butter until they look like wet sand.
Take each stuffed mushroom and dip the stuffing side gently into the panko mixture, pressing lightly so a nice crust adheres to the top.
Bake Until Golden
Place the mushrooms on your prepared sheet pan.
Bake for ~25 minutes. You are looking for the mushrooms to be tender (they should give slightly when squeezed) and the breadcrumb topping to be a deep golden brown.
Serve these warm; the filling retains heat well, so give them a minute or two out of the oven before digging in.
Classic Stuffed Mushrooms
Ingredients
Ingredients (~30 Mushrooms)
- 30 whole cremini mushrooms about 2-3 packages
- 6 tbsp unsalted butter divided
- 1 large shallot minced
- 2 cloves garlic minced
- 1 block cream cheese 8 oz, softened
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 3/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 cup minced fresh flat leaf parsley
- 3/4 cup panko breadcrumbs
Instructions
- Preheat oven to 350F and prepare a sheet pan with a wire rack.
- Remove stems from mushroom caps, finely mince stems.
- Sauté shallot, garlic, and minced stems in 3 tbsp butter for 4-5 minutes.
- Mix sautéed mixture with cream cheese, Parmesan, seasonings, and parsley.
- Chill filling for 30 minutes to firm up.
- Stuff mushroom caps with filling.
- Melt remaining 3 tbsp butter and mix with panko breadcrumbs.
- Dip stuffed mushroom tops in buttered panko.
- Bake for 25 minutes until golden brown and tender.
- Let cool briefly before serving.
